The presence
of Avocado Pit Extract gives this cream the ability to boost collagen production.That is extremely necessary for treating scars.
Even the California Avocado Commission writes on its website that it does not recommend the consumption
of the avocado pit: «The seed of an avocado contains elements that are not intended for human consumption.»
Not exact matches
For the
Avocado - Lime Sauce 2 - 3 large garlic cloves 2 large avocado, pitted Juice of 1 fresh lime, more to create the desired consistency 2 — 4 tablespoons water 1/4 teaspoon fine sea salt, or t
Avocado - Lime Sauce 2 - 3 large garlic cloves 2 large
avocado, pitted Juice of 1 fresh lime, more to create the desired consistency 2 — 4 tablespoons water 1/4 teaspoon fine sea salt, or t
avocado,
pitted Juice
of 1 fresh lime, more to create the desired consistency 2 — 4 tablespoons water 1/4 teaspoon fine sea salt, or to taste
-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium
avocados,
pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup
of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
Peel the
avocados, remove the
pits and place them in the work bowl
of a food processor along with the mayonnaise and jalapeño pepper sauce.
MAKE THE DRESSING:
Pit and peel
avocado, add water, olive oil, lime juice, cumin, a pinch
of salt and freshly ground black pepper and process with an immersion blender until smooth.
For the dressing,
pit and peel
avocado, add a pinch
of cumin, salt, black pepper, lime juice, extra virgin olive oil and water and process with an immersion blender until smooth.
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an
avocado,
pitted and sliced (we had a mega - «cado and only used 1/4
of it) Juice
of half a lemon
You can make the salad component ahead
of time, them spit and
pit and fill the
avocado just before eating.
Puddings: 1/2 c. full - fat coconut milk or other milk
of your choice 1/4 c. fresh mint leaves 2 T. chia seeds 1/2
avocado, peeled 1/2 c. frozen spinach or 1 large handful fresh spinach 3
pitted medjool dates, soaked in hot water for a few minutes if not still soft and then drained, or 2 1/2 T honey 1/4 t. vanilla extract 1 T. + 1 t. cocoa powder
1 mango, peeled (or a peach or equal amt
of pineapple) 1
avocado,
pitted, peeled and cubed 1/2 red onion, finely chopped Juice
of 1 lime, plus wedges for garnish chopped fresh cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)
for the
avocado + mango salsa: 1 ripe
avocado, diced 1 mango, peeled,
pitted, and diced 1 jalapeño, seeds removed and diced 3 - 4 green onions (just the white parts that were reserved from the filling), diced the juice
of 1/2
of a lime salt + pepper
Food Waste: We eat the flesh
of the
avocado and discard the peel and the
pit.
For the quacamole — 2 ripe
avocados,
pitted and peeled — 1 small onion, chopped — 1 clove garlic, chopped — juice
of 1/2 lime — salt, pepper — fresh coriander, chopped
Research on
avocado shows that the greatest phytonutrient concentrations occur in portions
of the food that we do not typically eat, namely, the peel and the seed (or «
pit.»)
Joint Relief Green Soup 3 cups beet greens 1 bell pepper, stem and seeds removed 1 - inch piece ginger root Juice
of 3 large lemons 1/2
avocado,
pit and skin removed 2 cups water 1/2 cup fresh green peas 1/2 cup alfalfa sprouts
For the
Avocado Sauce: 1 large avocado, peeled and pitted 1/2 cup greek yogurt 2 tsp fresh parsley, chopped 1/2 tsp smoked paprika 1/4 tsp onion powder 1 clove garlic, minced 1 tsp Worcestershire sauce 1/2 tsp vinegar pinch of salt and
Avocado Sauce: 1 large
avocado, peeled and pitted 1/2 cup greek yogurt 2 tsp fresh parsley, chopped 1/2 tsp smoked paprika 1/4 tsp onion powder 1 clove garlic, minced 1 tsp Worcestershire sauce 1/2 tsp vinegar pinch of salt and
avocado, peeled and
pitted 1/2 cup greek yogurt 2 tsp fresh parsley, chopped 1/2 tsp smoked paprika 1/4 tsp onion powder 1 clove garlic, minced 1 tsp Worcestershire sauce 1/2 tsp vinegar pinch
of salt and pepper
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice
of 3 limes 1/2 cup extra-virgin olive oil 1 ripe
avocado, halved,
pitted, peeled, diced 1 cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black pepper
Just peel and
pit an
avocado, mash it with the Smood, and add some lime juice and a pinch
of salt.
We make a dinner plate summer salad consisting
of Romaine lettuce, sliced pears, spoonfuls
of avocado, toasted walnuts, slivered red onion, shaved Parm cheese and
pitted green olives.
For the toast: 3 ripe, California
Avocados, peeled, halved and
pitted Freshly squeezed lemon juice Kosher salt Freshly ground black pepper 4 slices
of toasted sourdough bread Fresh dill, for sprinkling
The easiest way to cut an
avocado is to slice the long way around the
pit, twist and pull the two side open, and remove the
pit by one smooth chop and one twist
of the knife.
Spoon a handful
of the salad on top
of the
avocado, enough to fill in the
pit gap.
Ingredients For the
avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black
avocado ranch: 1 ripe California
Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black
Avocado, peel and
pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice
of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place
avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black
avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches
of salt and a 1/4 teaspoon black pepper.
Ingredients 1 poblano chile 1 small onion, peeled and halved 1 large, ripe California
Avocado, peeled,
pitted and quartered 2 cups vegetable stock (or chicken stock or water) 3 tablespoons chopped cilantro 1 teaspoon ground coriander Zest
of 1 lime Juice
of 1 lime, plus more to taste Kosher salt 1/2 cup Mexican crema (or sour cream) Toppings: cilantro leaves, salted and roasted pepitas (shelled pumpkin seeds) Instructions
2 ripe
avocados 4 really ripe bananas, peeled (400g) 12 Medjool dates,
pitted 4 tablespoons almond butter 5 heaped teaspoons raw cacao powder (Optional) drizzle
of maple syrup (Optional) sprinkle
of chia seeds
Spicy Allergy Aid (Soup) 2 cups stinging nettles 1 cup kale, stems removed 2 bell peppers 2 tomatoes 1
avocado,
pit and skin removed Juice
of 1 lemon 3 cloves garlic 3 cups water
Makes about 40 ounces Ingredients 12 ounces frozen,
pitted sweet cherries 1/2 ripe California
Avocado 2 cups milk (or substitute unsweetened almond or soy milk) 1/4 cup almond flavored simple syrup (or substitute plain simple syrup, plus 1/2 — 1 teaspoon almond extract) 1 teaspoon vanilla extract 10 ice cubes Directions Place all
of the ingredients in a blender and blend at high speed until creamy and smooth.
1/2
of an
avocado,
pitted, flesh removed 1/2 c
of almond milk, or orange juice 1/3 c
of vanilla Chobani 1 c
of frozen berries 1 tsp
of chia seeds 1 tbl
of honey
Ingredients 1 ball pizza dough Olive oil Kosher salt 10 ounces grated mozzarella cheese (I used a mix
of part - skim and whole milk) 3/4 pound asparagus, tough ends trimmed Freshly ground black pepper Parmesan cheese, for grating and shaving 1 1/2 ripe California
Avocados, peel and
pit removed Juice
of 1/2 lemon plus 1 teaspoon, divided 2 cups (1 1/2 ounces) baby arugula Flaky sea salt, for finishing Instructions Preheat an oven to 500 °F, and set an oven rack in the lowest possible position.
Here is how to remove an
avocado's
pit without wasting any
of the fruit or cutting yourself.
Halve and
pit the 2
avocados, then add them to the food processor, along with the juice
of one lime and 1/2 cup
of tomato puree.
But if your
avocados are on the smaller side, simply halve and
pit them using your chef's knife, then scoop out a portion
of the flesh to make more room for the eggs.
Cool Summer Salad (Semi-Raw) Ingredients: 3 cups spinach leaves, shredded 1 cup Romaine lettuce, shredded 1/2 cup shredded organic carrots 2 zucchini, shredded 1 cup
of alfalfa sprouts 1 cup
of broccoli florets 1/2 cup diced yellow bell pepper 1 cup red cabbage (chopped) 2 hard - boiled omega - 3 eggs (sliced) 2 ounces shredded organic cheese Dressing Blend together 2 organic tomatoes, one peeled and
pitted avocado, 1 celery stalk, and 2 carrots, 2 tablespoons mayonnaise, and a dash
of Herbamare.
DATE BBQ SAUCE INGREDIENTS 1/2 cup
pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY
AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe
avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
avocado 1/2 cup fresh cilantro 2 cloves
of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as
avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes
of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
1 young coconut (flesh and water) 1 banana (remove skin) 1/2
avocado (remove seed and skin) 1 date
pitted Handful
of spinach 1 serving natural protein powder such as whey or rice protein
Ingredients For the burgers: 1 pound ground pork 1 pound fresh chorizo (not cured) * 1 garlic clove, grated or minced 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt For the smashed
avocado: 1 1/2 ripe (but not mushy) California
Avocados, peeled,
pitted and sliced Juice
of 1/2 lime 1 teaspoon mayo 1 tablespoon chopped cilantro Kosher salt Freshly ground black pepper For serving: toasted brioche buns, pickled red onions, cotija cheese Instructions Add ground pork and chorizo to a large bowl along with the grated garlic, smoked paprika, ground cumin and salt.
Cut the
avocado in half, remove the
pit (carefully) and scoop out the middle
of both halves leaving a shell
of avocado flesh.
I tossed a small frozen banana into the blender with a small
avocado, one
pitted date, a few handfuls
of fresh spinach, and some coconut milk.
Cut the
avocados in half lengthwise, remove the
pits, and scoop the flesh out
of the peels.
2 peeled and
pitted California
Avocados 2 peeled cucumbers 1/2 bulb
of fennel juice
of 1 lime 2 cloves garlic 1/2 cup cilantro 1 small can green chiles (or 1/4 cup diced chiles
of your choice)
* 2 ripe
avocados, cut in half and
pits removed * juice
of 1/2 lime * 1/2 teaspoon fine sea salt * 1/2 cup chopped cilantro * 1 tablespoon organic, extra virgin coconut oil * 1 teaspoon black mustard seeds * 1/2 teaspoon fennel seeds * 1/2 teaspoon cumin seeds * 1/2 medium yellow onion, minced * 2 cloves garlic, minced * 1/2 teaspoon curry powder * 1 tablespoon minced jalapeno chile (or more to taste) * 1 medium tomato, chopped
Remove the
pit from your
avocado and spoon the flesh into the bowl
of a food processor (or blender).
Slice the
avocados in half, remove the
pits, and scoop the flesh from the skins into the bowl
of a food processor (or high powered blender).
«Before a workshop, I'll go by Chipotle and take all
of their discarded
avocado skins and
pits,» Kaminski says.
Dressing: 1
avocado — peeled and
pitted 1 cup orange juice — freshly squeezed 1/4 cup plus 2 tablespoons lime juice — freshly squeezed 1 green onion 1 tablespoon chopped yellow onion 1/2 small jalapeno — seeded handful
of cilantro 1/2 teaspoon sea salt 1/2 cup olive oil garnish with freshly ground black pepper
Assembly 1/2 cup chopped almonds — preferably soaked and dehydrated 1 tablespoon (any) nut oil sea salt 1 head
of Boston lettuce or another wrapper
of choice 1 cup meat
of fresh young Thai coconut — sliced (can be omitted, just add more
avocado) 1 ripe
avocado — peeled,
pitted, and sliced 1 handful fresh basil and / or mint leaves 1 handful sunflower sprouts
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce
of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled,
pitted and diced 1
avocado, peeled,
pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts
Cut the
avocado in half, remove
pit, and a scoop or two
of avocado.
Salad: Two big handfuls
of radicchio leaves, washed, torn and spun dried 1 1/2 c. fresh organic corn, cleaned, shucked and rinsed 1 c. cherry tomatoes, halved 1
avocado, halved,
pitted and sliced 1/4 c. cilantro, washed and stems removed 2 Tbsp.